Pear Honey

8 cups (about 3 pounds) peeled, cored & chopped pears *(I used a gallon size can of pears in light syrup that I drained)
One 20-oz. can crushed pineapples with syrup
10 cups sugar
1 Tablespoon lemon juice

Combine all ingredients together in a heavy stock pot. Stir to mix well.

Cook until pears are tender & mixture thickens; about 30 minutes. The original recipe does not call for it but, I used my immersion blender to bend up my fruit so the consistency would be smoother.

Place in sterilized jars and seal while still hot leaving a 1/4-inch head space. Screw bands on only finger tip tight. Do not over tighten. I took a taste of it while I was ladling it into my jars and let me tell you ...it is YUMMY!!

The original recipe ends at this point, however I felt better processing my jars for 10 minutes just to be on the safe side. Once jars are sealed (meaning you hear the "ping" noise as the lids seal tightly, then tighten bands around jar. Yields: 15 half pint jars.